As the temperatures continue to drop, it’s time to officially welcome the new season. Soup season, that is! Many soups are perfect for this time of year, but one of the absolute best recipes is the classic Potato Leek Soup. For this recipe, plenty of fresh sage and thyme are added to bring earthy and herbal complexity that results in a savory and comforting soup.
Leeks are plentiful this time of year and, of course, potatoes are a cold-weather staple making them perfect ingredients to highlight as we approach colder months. You won’t be disappointed with this easy and uncomplicated Vegan Potato Leek Soup recipe!
For this vegan potato leek soup you'll need:
- Vegan butter – You can use whatever brand you prefer, Miyoko’s is my favorite, but you can also sub for olive or avocado oil.
- Leeks – Make sure to only use the light green and white parts of the leek because the dark green parts are too fibrous for this type of soup. Save the dark green leaves for a stir fry or homemade vegetable stock!
- Yellow onion
- Fresh sage – Fresh sage adds a deeper flavor that I think is crucial for this simple recipe, but in a pinch dried sage also works just cut the amount in half.
- Fresh thyme – Again, dried thyme also works just cut the amount in half. I just can’t stress enough how delicious fresh herbs are, so if you have access to them use them!
- Yukon gold potatoes – Critical for achieving the creamy texture that is characteristic of this soup!
- Vegetable stock – Can also sub for water and bouillon, just follow the package directions for the right proportions.
- Non-dairy milk – I prefer unsweetened soy milk because it has a creamy texture without adding a strong flavor, but any non-dairy milk with a neutral flavor will work.
- Black pepper
- Salt
Notes:
Do you need to rinse leeks?
Yes, it’s best to wash leeks thoroughly! Dirt gets trapped between the layers of the leek, so slice lengthwise and rinse well before use. You can also dice the leeks and swish them in a bowl of cold water, then remove them with a slotted spoon or strainer – this method ensures absolutely no dirt is left behind.
What can you do to avoid thick soup?
To avoid your soup getting too thick, make sure you add the appropriate amount of stock. As a good rule of thumb, make sure your stock covers the vegetables completely. You can always add more broth or milk to thin the soup out even more if the texture gets too gummy or if your broth evaporates during the cooking process too.
Can you blend soup in a stand blender?
If you don’t have an immersion blender a stand blender can also work. But, if using a stand blender, make sure to blend your soup in batches to account for liquid expansion and pressure build-up because of the heat.
Vegan Potato Leek Soup
Ingredients
- 3 tbsp vegan butter
- 2 medium leeks light green and white parts only, washed thoroughly and roughly chopped
- ½ c yellow onion roughly chopped
- 1 tbsp fresh sage
- ½ tbsp fresh thyme
- 1.5 lbs Yukon gold potatoes peeled and cubed
- 5 c vegetable stock
- ½ c non-dairy milk
- ½ tsp ground black pepper
- salt to taste
Instructions
- Over medium heat, add the butter to a large pot and let melt.
- Add the leek and onion and sauté for about 5 minutes or until softened.
- Next, add in the fresh herbs and potatoes then cover with vegetable stock. Bring to a simmer then cook for 25-30 minutes.
- Once the potatoes are soft, turn off the heat and blend with an immersion blender until smooth.
- Stir in the milk and season with black pepper and salt to taste, then enjoy!